Thiamin containing compositions and their production



Patented June 22, 1943 V zszzn'm comrsmmc" coMrosrrIoNs anng THEIIPR'ODUCTION Lawrence stun. and Alfred-S.- Schultz. Bronx; and Charles: N. Frey, Scarsd'ale, N.. I, assignors to Brands Incorporated, New:

N. Y.,. a corporation of. Delaware York-g.

so Drawing, imam... March 24;, 193.9,,

museums i g V some (cues-s12 'rh iiimnon relates to a methodior obviat-'- ing destruction oi (vitamin Bi); to

the therefrom; More particularly. the invention is concerned with the inimtion or; retardation, of changes: or. reactions lead to a-deerease in thiamin potency, and includes 1 correlated improvements and discorerlen whereby properties" of tlriiaminsooi'itaiming w m jeet of the invention is the provision of a method whereby the thiamin c'onte'ntof ationis stabilized. k i A 'mrther object of the invention is to provide a method for inhibiting change in thiarnin content of a composition, which method is readily applicable and lends ltseliqto ready, elective;

'1' method tor maintaining thiamin potency in solutions, especially when in high dilution,

r andeconomicaiadsptatlon commercially.

It further object of the invention is woman A more specific object of the invention is to g "provide a procedure-whereby loss in thiamin potencyis reduced, if not entirelyinhibited by,

combination oia gelatinous substance and a thlamin-containing composition.-

Other objects 01 the invention will in' part obvious and will in part appear hereinafter.

The invention accordingly comprises the several steps and the relation of one or moreiof such steps with respect to each of the others. and thecomposition possessing the features, properties and the relation of constituents, which are exemplified in the following detailed quent formation of a2 glutinous: mass: or oil swell; ing' with, to: formsuch a Inool p'oi'ittionioi' the stabilizing agent or' gelatinous: substance may be elected? at; a desirable stage the preparation .oi. the cont? position. andipreierably precedes: placibs flifi' com- I I innmilliliter"r .Wherr W ed, stabilizer, prior to: addition of the: Thus; it variationof thiamin; is being: prepared; stabilizer; as= gelstin, would; addedi water? in the: reset taclebeiorethe is added thereto, either as such or in' the form of a. solution, It has been slnmrn,v accordingly; that the: inclusion of v gelatin insuch. manner in athiamin;solutifon.

obviatesthereof, with maintenance potency- 4 As il-lmtrativeoi a manner in: which-the j tency of thiamin-contalning compositions may be maitnained, specifically by the use'oiigelanv examples are presented;

tin, the: following Example I A solution containing sugar, saltsi a bullets. V nicotinic acid and yeast may be prepared, and" the rate of fermentation of this solution conipared with the rate inja like solution to which thiamin is added. The various materials may disclosure, and the scope of the invention will be indicated in the claims.

In the practice of the invention the thiamin potency or content of a composition may be maintained by utilization of a substance which possesses the property of stabilizing the thiamii'i.v Thestabilization of thiamin potency is accomplished by inhibiting'or reducing in large measbe as followsz'a sugar and salt solution. containing 200 grams chemically pure, dextrose; 2.2 grams dihydrogen phosphate, 1.! gramspotas- I sium chloride, 0.5 gram calcium chloride, 0.5 gram magnesium sulfate and about 10 minigrams each of ferric chloride 'and manganese sulfate per liter; a butler solution containing 70 grams citric acid and 119 .grams'. dipotassiumphosphate per liter; an ammonium sulfatesolution containing 150 milligrams per milliliter; a solution of nicotinic acid containing 1 milligram per liter; a yeast suspension containing? grams a commercial bakers yeast per 100 milliliters, and

ure the changes which lead to a vdestruction or 10a of thiamln. Such changes may be physical, as absorption and/or chemical, in vwhich the thiamin molecule would undergo decomposition or change, which may be. exidative or hydroiytic. The inhibitionoi change in the thiamin, or

stabilization of m this-min contentof a composition-may be effected by including therein a. gelatinous substance,v preferably gelatin. It will be realized that gelatinous substance refers not only to gelatin but also to gums, as gum arabic,

gum tragacanth, India gum, British gum, albua thiamin solution containing 1 gamma (1 gamma=0.00l milligram) :per milliliter.

When a solution containing, the foregoing in gredients, with the exception of thiamin, was permitted to undergciermentation in compari sonvwith the, same solution having an added thiamin content of 20 milligammas (l milligamma=0.00l gamma-or 10-! grams), it was found that the fermentation in the solution con- 'taining the thiamln was about 60% faster than min, deiitrins and modified starch which have the property of dissolving in water with subsethat of the solution containing no thiamin.

v Example]! I A solution may be prepared, as given in Example I, and the thiamin is added directly to a composition containing the various salts and yeast. When the fermentation rate of such a solution containing 20 milligammas of thiamin was observed and compared with a like solution to which a thiamin solution, prepared by dissolving the thiamin in distilled water was added, it was found that the potency of the thiamin, as demonstrated by the result in the first case, was about 20% greater than that shown by the results in the second case, thus evidencing a' loss in potency of thiamin. When gelatin is incorporated into the water, prior to the" addition of the thiamin, and the thus prepared thiamin in'- troduced into the yeast-salt solution, it was found that there was no loss of thiamin, i. e., the potency was maintained. The gelatin may be tion shall be interpreted as illustrative and not in a limiting sense.

It is also to be understood that the following claims are intended to cover all of the generic and specific features of the invention herein described, and all statements of the scope of the invention which, as a matter of language, might be said to fall .therebetween.

Having described our invention, what we claim as new and desire to secure by Letters Patent is:

1. A method for preparing a stable thiamincontaining solution, which comprises preparing .a'n aqueous solution of gelatin and adding thi amin thereto, the amounts of gelatin and of utilized as a solution containing about 10 milli-' gammas per millimeter, and-when employed such solution may be flrst introduced into asuitable recept'acle,as' a fllskfan amount of water added, and the whole shaken well before introduction of the thiamin I I 7' The inclusionofa stabilizer; more particularly a gelatinous substance and specifically-gelatin,

in a thialmin-coritain-ing compositionthus leads to a retention-of the thiamin contentorpotency;

Not only may the stabilizing substance be in cluded in solutions ofthiamin of "variousconcentrations, especially those of relatively high dilu tion, but the'incorporati'on mayfbewith compositions or materialshaving a natural content of I thiamin, or to which thiamin' has been added for f nutritive purposes; forexamp'le, various foods. Hence, the procedure lends itself especially to maintaining "the potency of :thiamin 7 many foods'and' tissues inwhich it'is present in very' low concentrations, for example, about 0.5 gamma per gram.- Moreover,thianiin-containing solutions adapted foradministration in order to supply thiamin deficiency may be maintained at a desired and predetermined potency through the inclusion therewith of a'stabili'zer, such as hereinbefore defined. Furthermore}. the:stabilizer may be a single material or an admixture of compatible materials.

Since-certain changes in carrying out the above process, and certain modifications in'the composition which embody the invention may be made without departing from its scope, it is intended that all matter contained in the above descripthe thiamin.

- thiam'inbeing-relativelysmall and the gelatin aqueous solution containing gelatin inan amount of about 10 milligammas per. milliliter to which thiamin has been'addedrin an amount ofabout 1 I gamma'permilliliter.

' 3. A composition of -matter consistingof' an aqueous solution containing gelatinto whichthiamin-ha's been added, the gelatin and thiamin being present in relatively small-amounts andthe gelatin being present in a minor quantity with respect'to'the-thiamin. w

4. A method for preparing a stablethiarnin containing solution, which comprises preparing I an aqueous solution of a gelatinous substance andadding thiamin thereto; the amounts "of gelatinous substance and of thiamin being relatively 'small and the 'gelatinoussubstance being present in a minor "quantity with respect to the thiamin.'- 5. A compositionotmatter 'consisting'of, an aqueous solution-containing; a gelatinous substance in an-amount of about 10 milligam'mas per milliliter to'which thiamin' has been added in anamo'unt of about 1 gamma per milliliter.

6. 'A composition ofematter consistingpof an aqueous solution of a gelatinous substance to" which thiamin has been added, thegelatinou's' substance and thiamin being present in relatively small amounts and the gelatinous substance being present in a minor quantity'with respect to LAWRENCE ATKIN. ALFRED s. SCHULTZ. CHARLES FREY. 

